Cheese & chive cornbread muffins
Waitrose and Partners

Cheese & chive cornbread muffins

Great for picnics and packed lunches, these make a welcome change from cheese scones or sandwiches.

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  • Makes12
  • CourseSnack
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins
  • PlusPreparation time 10 minutes + cooling

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  • 65g unsalted butter, plus extra for greasing
  • 1 pack 2 Essential Sweetcorn
  • 4 salad onions, sliced into rounds
  • 350g Essential Low Fat Natural Yogurt
  • 125g Polenta Valsugana
  • 100g plain flour
  • tsp baking powder
  • ½ tsp sea salt flakes
  • ¾ x 25g pack chives, chopped
  • 1 green chilli, deseeded and chopped
  • 50g mature Cheddar, grated, plus 25g extra for sprinkling
  • 2 British Blacktail Free Range Medium Eggs


  1. Preheat the oven to 200ºC, gas mark 6. Butter a 12-hole muffin tin. Strip the kernels from the cobs.

  2. Melt the butter in a large pan over a low heat. Add the sweetcorn and salad onions and cook for 5 minutes, until the sweetcorn is light golden and soft. Remove from the heat and stir in the remaining ingredients, in the order listed, until well combined.

  3. Spoon the mixture into the prepared muffin tin and sprinkle with the extra 25g cheese. Bake for 20-25 minutes, until risen and golden. Leave to cool in the tin for 5 minutes, then move to a wire rack.


Typical values per item when made using specific products in recipe


717kJ/ 171kcals



Saturated Fat












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